Easy Challah Bread

This recipe came about because of a semi-emergency… I had made my Sourdough Challah Bread, but it just didn’t want to behave the morning I was trying to braid it. My kids had been arguing from the time they got up, and I just attributed it to that … silly as it may seem. The family wasn’t working together as a unit, so the bread didn’t want to come together either.

I didn’t have enough time to do another batch of Sourdough Challah, so I said a prayer, made a couple of quick changes, and it turned out beautifully.

As you may have seen, we have really been trying to honor the Biblical Feasts and Sabbath. A part of that journey has led us to making our own Challah bread… it is so delicious and not too hard to make. The most difficult part for me was learning how to braid it. Here is a great instructional video that helped me:

How to Make 4 Braided Challah or Super Easy 4 Strand Braid

Some Feasts require the Challah to be round in shape:

4 Strand Round Challah

This is the basic recipe we use, but I will also include options for making other versions too. Our sourdough recipe is pretty close to the same, but can be found HERE.

I like to pray while I am making this and remember that the braids are like the different members of our family, we all need to come together to form something beautiful! I ask GOD to watch over us and guide us as we encourage one another along our journeys in life. This requires effort, patience, and the grace of GOD!

Here’s a real-life comparison of the two loaves I made that day… they both tasted great, but one looked way prettier than the other… don’t get disappointed if you don’t get the hang of it on the first try… just keep trying!

Easy Challah Bread

Ingredients:

1 T. Yeast
1 c. water
1/3 c. honey or sugar
3 1/2 – 4 c. all-purpose flour
1/3 c. oil
3 eggs
2 t. salt

Directions:

2-3 HOURS BEFORE:

Combine the first three ingredients in a mixing bowl and let sit for 5-10 minutes, or until foamy. If your yeast doesn’t foam up, then you may need fresh yeast.

Add the remaining ingredients, adding the flour 1/2 cup at a time until the dough is soft and slightly sticky. The softer the dough, the fluffier your bread will be.

Knead the dough by hand or with a dough hook for about 10-15 minutes or until the dough is glossy and starts to pull away from the sides. It may be a little soft and sticky, but that’s OK.

Cover with plastic wrap or a damp towel and let rise at room temperature for 45-60 minutes. You want it to double in size.

Remove the dough from the bowl and divide it into 4 equal pieces. (If you choose to do more braids, then you will need more pieces. You may also choose to do a simpler 3-strand braid.)

Roll each portion into a long rectangle about 18 inches long, then roll this into a long skinny rope, set to the side, and repeat with all portions.

You may need to watch a video to learn how to braid the bread into the shape you like.

You will place all four ropes on the counter in front of you, arrange them like rays radiating from the sun, and pinch the top ends together. I find it helpful to place some parchment paper or a silicon mat underneath the bread to make moving it easier.

Start from the right side and weave this strand under, over, and under again. Continue braiding starting at the right and working your way to the left, repeat until all the bread is braided, pinch the ends together.

Place it on a greased baking sheet, cover, and let it rise for 20-30 minutes or until nice and puffy. If you are pinched for time you can skip this rise.

Preheat the oven to 350 degrees.

Optional: You can choose to mix an egg with about a Tablespoon of water and brush over the bread, if you choose.

Bake for 25-30 minutes or until it is golden brown and has a hollow sound when tapped.

Let cool and enjoy!

Notes:

Don’t be afraid to get creative!

Sweet add-ins:

½-1 c. of the following